Biocultural and technological diversity of edible wild mushrooms in indigenous communities in Mexico

IVAN ANTONIO GARCIA-MONTALVO^1*Diana Matías-Pérez¹Emilio Hernández-Bautista¹Alma Dolores Pérez-Santiago¹Carlos Francisco Varapizuela-Sánchez¹Marco Antonio Sánchez-Medina¹Alma Lili Antonio-Cruz¹Andrea Monserrat Leyva-Luna²

• ¹National Institute of Technology of Mexico, Oaxaca, Mexico
• ²Universidad Regional del Sureste, Oaxaca, Mexico

The relationship between Mexican indigenous communities and wild edible mushrooms is an ancestral legacy that brings together cultural, nutritional, and medicinal knowledge. For centuries, these peoples have developed a profound ecological understanding that has enabled them to identify, collect, and use this food sustainably, promoting healthy lives and local economies. These mushrooms possess immunomodulatory, antimicrobial, and anticancer properties, which support their traditional use and open new opportunities for nutrition and public health. Food science and technology have advanced in the characterization, preservation, and processing of these species, facilitating their incorporation into functional products that enhance and expand their market, while respecting biodiversity and indigenous knowledge. Technology transfer, with a focus on participation and cultural respect, promotes sustainable production and regional development, thereby mitigating pressures on natural ecosystems. Despite ecological and social challenges, this integrated approach fosters food security, biocultural conservation, and economic justice, consolidating wild edible mushrooms as a vital resource for the identity, health, and well-being of Mexico's indigenous communities.